Tandoori Masala Roasted Chicken
Looking for a show-stopping, flavorful, and easy-to-make chicken dish? This Tandoori Masala Whole Roasted Chicken is packed with bold Indian spices, delivering a juicy, tender, and aromatic meal. The vibrant tandoori masala seasoning infuses the chicken with a rich, herbaceous depth, making it truly unforgettable.For the best flavor, generously season the chicken with Tandoori Spices-this can be done up to 24 hours in advance and stored in the fridge until ready to roast. This extra time allows the seasoning to penetrate deeply, ensuring a well-seasoned, succulent result.Perfect for a one-pot dinner, pair this roast chicken with roasted root vegetables and garlic for a hearty, wholesome meal. Plus, enjoy multiple meals by using the entire bird for leftovers like chicken wraps, salads, or soups.Yield: 1 Whole Roasted Chicken
Equipment
- roasting pan
Ingredients
- One 5-7 lb whole chicken
- Cyprus flake salt to taste
- Fresh black pepper grind to taste
- 4-5 carrots roughly chopped
- 8 cloves of garlic smashed and peeled
- 1 small sweet onion quartered
- 2 lemons halved
- 1 tsp extra virgin olive oil
- 1/2 stick unsalted butter melted
- 1 Tbs Tandoori Masala
Instructions
- Preheat oven to 425*F
- Remove chicken from packaging, remove giblets and rinse chicken with cold water.
- Pat dry with paper towels, be sure to get the entire chicken as dry as possible.
- Generously season with salt and pepper (This step can be done as early as 24 hours ahead and chilled until ready to be roasted)
- Place carrots, garlic, onion, and lemons in a large cast-iron pan, drizzlewith olive oil, season with a pinch of salt and pepper, and toss to coat
- Nestle the chicken on top of the lemons, garlic, and vegetables.
- Stir together melted butter and Tandoori Masala, brush over chicken, making sure to cover all of the exposed skin.
- Roast for 45-60 minutes or until internal temperature reaches 160*F
- Rest for 20 minutes before serving.